Citrus green mung dal with spinach
An aromatic dal of green mung beans with spinach, carrots and tomatoes, brightened with lemon, lime zest and Kikkoman Less Salt Soy Sauce. Light and creamy, finished with fresh coriander.
Ingredients
Dal:
Chapati with garlic oil:
Additional:
Preparation
Step 1
150 g green mung beans – 500 ml vegetable stock – 80 g carrot – 50 g courgette – 1 tbsp clarified butter (ghee) – 40 g onion, diced – 1 garlic clove, sliced – ½ tsp ground cumin – ½ tsp ground turmeric – ½ tsp ground cinnamon – ¼ tsp dried chilli – 200 g tinned chopped tomatoes – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 50 g baby spinach
Cook the mung beans in the vegetable stock for 35–40 minutes. Slice the carrot and courgette. In the ghee, sauté the onion, garlic, carrot and courgette for 3–4 minutes. Add the cumin, turmeric, cinnamon and chilli and fry for 10–15 seconds to release the aroma. Stir in the cooked beans, then add the tinned tomatoes and season with the Kikkoman Less Salt Soy Sauce. Simmer for 5 minutes, then add the spinach and cook for 1 minute.
Step 2
2 garlic cloves, finely chopped – 2 tbsp olive oil – 80 ml warm water – 150 g wheat flour – 20 g additional flour for dusting
Mix the garlic with the olive oil. Gradually add the warm water to 150 g of the flour and combine, then add the garlic oil. Knead the dough for about 5 minutes until smooth and elastic. Leave to rest for 20 minutes in a bowl covered with a damp cloth or cling film. Divide into 4 portions, shape into balls and roll out thinly, dusting with the remaining 20 g flour. Heat a dry pan over medium-high heat and cook each chapati for 20–30 seconds per side until golden bubbles and charred spots appear.
Step 3
1 tbsp lemon juice – 1 tsp lime zest – A few coriander leaves
Season the dal with the lemon juice and lime zest, then garnish with the coriander. Serve with the fresh chapatis.
Tip
For a creamier dal, add natural yoghurt.
Recipe-ID: 1598
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150 g green mung beans – 500 ml vegetable stock – 80 g carrot – 50 g courgette – 1 tbsp clarified butter (ghee) – 40 g onion, diced – 1 garlic clove, sliced – ½ tsp ground cumin – ½ tsp ground turmeric – ½ tsp ground cinnamon – ¼ tsp dried chilli – 200 g tinned chopped tomatoes – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 50 g baby spinach
Cook the mung beans in the vegetable stock for 35–40 minutes. Slice the carrot and courgette. In the ghee, sauté the onion, garlic, carrot and courgette for 3–4 minutes. Add the cumin, turmeric, cinnamon and chilli and fry for 10–15 seconds to release the aroma. Stir in the cooked beans, then add the tinned tomatoes and season with the Kikkoman Less Salt Soy Sauce. Simmer for 5 minutes, then add the spinach and cook for 1 minute.
2 garlic cloves, finely chopped – 2 tbsp olive oil – 80 ml warm water – 150 g wheat flour – 20 g additional flour for dusting
Mix the garlic with the olive oil. Gradually add the warm water to 150 g of the flour and combine, then add the garlic oil. Knead the dough for about 5 minutes until smooth and elastic. Leave to rest for 20 minutes in a bowl covered with a damp cloth or cling film. Divide into 4 portions, shape into balls and roll out thinly, dusting with the remaining 20 g flour. Heat a dry pan over medium-high heat and cook each chapati for 20–30 seconds per side until golden bubbles and charred spots appear.
1 tbsp lemon juice – 1 tsp lime zest – A few coriander leaves
Season the dal with the lemon juice and lime zest, then garnish with the coriander. Serve with the fresh chapatis.
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